Rosemary-Roasted Chicken with Potatoes

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted with garlic-scented potatoes and fresh rosemary, creating a fragrant, golden-brown one-pan meal. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp minced fresh rosemary
1/2 tsp salt
1/4 tsp black pepper
1.5 lbs baby, halved potatoes
1 medium, quartered onion
3 cloves, minced garlic

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 chicken thighs dry with paper towels. In a bowl, toss 2 tbsp olive oil, 1 tbsp minced rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Rub the oil mixture evenly over chicken thighs. Place 1.5 lbs halved baby potatoes and 1 medium onion, quartered, in a roasting pan. Scatter 3 cloves minced garlic over the potatoes.
Step 3: Arrange chicken thighs skin-side up over the potatoes. Roast for 35 minutes until chicken reaches 165°F (74°C) internally and potatoes are tender when pierced with a fork.
Step 4: Let rest for 5 minutes before serving to allow juices to redistribute.